Holiday Tamales - Choose Your Own 18 Pack
87%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaCan’t decide which of Guelaguetza’s tamales you’d like to have for your holiday parties? Choose from Tamal de Puerco, Tamal de Pollo, Tamal de Frijol, Tamal de Dulce, Rajas con Queso, and make it a 18-pack!
Ask anyone in Los Angeles where they go for an authentic taste of the Mexican state of Oaxaca, and there’s a very good chance that they’ll point you towards Guelaguetza. Founded by husband and wife Fernando Lopez and Maria Monterrubio in 1994, this low-key Mexican restaurant is renowned as LA’s ambassador to Oaxacan cuisine, largely thanks to its iconic moles. Guelaguetza is today run by Fernando and Maria’s children, Paulina, Fernando Jr., Elizabeth, and Bricia. They’re carrying on the tradition of honoring their family’s recipes, which over the years have been hailed by everyone from the LA Times’ Jonathan Gold (who named the restaurant one of LA’s 101 most essential) to the James Beard Foundation, which named it an American Classic.
This package serves 12 people and includes your choice of 12 Tamales
- Each tamale weighs approx. 12 oz.
- Choose to add on more!
Tamales Flavor Options Include
- “Puerco en Salsa Morita” Pork Salsa Morita – Delicious pork in salsa morita tamales wrapped in corn husk.
- “Pollo En Salsa Verde” Chicken Salsa Verde – Savory Chicken tamales in salsa verde wrapped in corn husk.
- “Frijol” Bean – Delicious Bean Tamales wrapped in corn husk.
- “Dulce” Sweet – Tasty sweet tamales wrapped in corn husk.
- “Rajas con Queso” Roasted Poblano Pepper & Cheese – Rajas and cheese tamales wrapped in corn husk.
Add On Options Include
- OG Brown Michelada Mix (33.8 fl oz.) – This is the most savory, bringing out the best of this secret spice blend with just enough tomato juice to balance it all.
- Note: Alcohol is not included (Recommended: Mexican Lager or Mango Beer)
- Red Michelada Mix (33.8 fl oz.) – This is lower on the spice scale, but kicks it up a notch on the citrus and tomato side of things.
- Note: Alcohol is not included (Recommended: Mexican Lager or Mango Beer)
- Black Beans (16 oz.)
- Tamales ships frozen with ice packs, may thaw in transit.
- Tamales can be refrigerated for up to 6 days or frozen for up to 2 months.
- Beans can be stored in the freezer or defrost in the refrigerator overnight – reheat from a refrigerated state. Can be stored in the fridge for up to 4 days or frozen for two weeks.
To Serve
- Dip the tamale bags in a pot of boiling water for 30-45 minutes.
- Carefully cut the bags open and remove the tamale from bag.
- Remove tamale from husk.
- If tamale comes with mole, please use the same preparation as the tamales.
- Use the extra mole to drizzle on top.
- Serve & enjoy!
Michelada
- Rim cold mug with Tajin or your favorite Chile Salt rim.
- Pour 3 oz of I Love Michelada Mix (Shake well before pouring).
- Add your favorite cold Beer (we recommend a Mexican lager or Mango beer).
- Enjoy!
Black Beans
- Make sure beans are completely thawed before preparing.
- Open bag and transfer beans into a medium-sized saucepan, reheat in a stovetop over medium heat and bring to a boil (you can also reheat in a microwave).
- Enjoy!
- “Puerco En Salsa Morita” Pork Salsa Morita – Pork, Morita Chiles, Guajillo Chiles, Garlic, Tomatillos, Mint, Onion, Corn Husk, Masa Para Tamal (Lard, Salt, Baking Powder)
- “Pollo En Salsa Verde” Pork Salsa Morita – Chicken, Tomatillos, Cilantro, Garlic, Serrano Chile, Onion, Masa Para Tamal (Lard, Salt, Baking Powder)
- “Frijol” Bean – Beans, Garlic, Onion, Chile De Arbol, Dried Avocado Leaves, Corn Husk, Masa Para Tamal (Lard, Salt, Baking Powder)
- “Dulce” Sweet – Cinnamon, Raisins, Shredded Coconut, Pineapple Chunks, Sugar, Carmin, Masa Para Tamal (Lard, Salt, Baking Powder)
- “Rajas Con Queso” Roasted Poblano Pepper & Cheese – Rajas, Cheese, Masa Para Tamal (Lard, Salt, Baking Powder)
Heritage Mexican From a James Beard Classic
Heritage Mexican From a James Beard Classic
Ask anyone in Los Angeles where they go for an authentic taste of the Mexican state of Oaxaca, and there’s a very good chance that they’ll point you towards Guelaguetza. Founded by husband and wife Fernando Lopez and Maria Monterrubio in 1994, this low-key Mexican restaurant is today renowned as LA’s ambassador to Oaxacan cuisine, largely thanks to its iconic moles. Made with a blend of chiles, nuts, seeds, spices, and Oaxacan chocolate and unchanged for generations, these family-recipe moles are rich, bold, complex, full-bodied, well-balanced, umami-rich, and downright delicious.
Nowadays, Guelaguetza is run by Fernando and Maria’s children, Paulina, Fernando Jr., Elizabeth, and Bricia. They’re carrying on the tradition of honoring their family’s recipes, which over the years have been hailed by everyone from the LA Times’ Jonathan Gold (who named the restaurant one of LA’s 101 most essential) to the James Beard Foundation, which named it an American Classic. And now, you can get their legendary moles, along with authentic goat barbacoa, cheese-filled chiles rellenos, tamales, and more, delivered straight to your doorstep!
